Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Wa Petty (Single Bevel Edge)
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Petty 150mm (5.9")
Sorry. This knife is not available for left handed version.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
Looks great, holds a nice edge but sharpens in a snap; excellent fit and finish. This knife makes me smile every time that I use it.
Living in Canada and having no Japanese ancestry or connections whatsoever, the single bevel style of blade was totally unknown to me until I became interested in cooking later on and I began looking for good quality kitchen knives (I am not a "Chef"... far from it...). I have bought some excellent high-end German and Japanese knives (double-bevel) since then but then I , quite accidentally, came across a you-tube video showing the creation of a single-bevel kitchen knife by a Japanese artisan working with a forge, hammers, grinding wheels... This intrigued me as each knife was individual and hand-made. The austere yet simply elegant designs captured me. A plain, octagonal magnolia wood handle with a water buffalo horn ferrule, each in a hand made "saya" or sheath. This is as pleasing to the eye as to the hand. You do not "chop" with these knives (I am supposed to be reviewing the Wa Petty" knife but this applies to all of the types) . You "chop" with an axe. This knife (as with others of its kin) is fiendishly sharp and you do not push it through the food but rather you pull it. It will do the work and you will protect the blade as well. I now have quite a line-up of single bevel knives and I would not trade them for the world.
For times when a single bevel petty is best, this one is a gem.